Directions

1In small bowl, pour boiling water over cereal and tomatoes; let stand 5 minutes or until mixture is lukewarm.

2In large bowl, dissolve yeast and sugar in warm water. Stir in cereal mixture, oil, salt, ground peppercorns, cheese and enough of the flour to make a soft dough. Place dough on lightly floured surface; knead about 5 minutes or until smooth and springy. Place dough in greased bowl and turn greased side up. Cover; let rise in warm place 1 to 1 1/2 hours or until double in size.

3Grease large cookie sheet with shortening or cooking spray. Gently push fist into dough to deflate. Shape dough into 10-inch loaf. Place on cookie sheet. Cover; let rise in warm place 30 to 40 minutes or until almost double in size.

4Heat oven to 350°F. Make 1/4-inch-deep slits in top of loaf with sharp knife. Bake about 35 minutes or until loaf sounds hollow when tapped on bottom.

Expert Tips

Add more flavor, not more cheese. An aged or jalapeño-Cheddar cheese will boost the flavor without increasing calories.